How to Cook Everything

Mark Bittman

Grilled Quail with Bitter Greens Salad

Gary's Poultry Marinade will improve any bird, but quail, with their very slight gaminess and
delightfully dense meat, seem to have been made for it.

Many times, quail are sold with their breastbones removed. If that's how you find them, or
you have a cooperative butcher, that's great. Otherwise, removing the breastbone is a task I
wouldn't wish on anyone. The alternative is to semi-bone the quail as described in the Broiled
Squab with Jordan Almonds (page 124) deboning the breast while leaving wing and leg
intact. Cooking time for these half-boned birds will be just over half the time given above.

You could also use spatchcocked (split) Cornish hens or even a cut-up chicken (both will take
longer to cook than the quail), marinated and served in the same way. Just make sure you're
using the best balsamic vinegar you can find. In any case, you can broil the quail (or their
alternatives) instead of grilling them; cooking time will remain about the same.

1. Marinate the boned quail with the Poultry Marinade in the refrigerator
for 24 to 48 hours, turning occasionally.

2. When you're ready to cook, start a charcoal or gas grill; the fire
should be moderately hot, and the rack about 4 inches from the heat
source. Rub a large bowl thoroughly with the garlic. Add the oil, vinegar,
salt, and pepper and whisk. Check for seasoning, adjust as necessary,
and leave the garlic clove to macerate in the vinaigrette while you grill
the quail.

3. Grill the quail over direct heat, turning as it browns, for about 15
minutes total, until nicely browned and just cooked through. Remove the
quail from the grill and allow to rest.

4. Add the greens and pomegranate seeds to the large bowl with the
vinaigrette; toss them gently with your hands until evenly coated.
Transfer the dressed greens to a large serving platter, arrange the grilled
quail alongside, and serve.